Ingredients
2 teaspoons paprika
2 teaspoons kosher salt
¾ teaspoon garlic powder
¾ teaspoon onion powder
½ teaspoon dried oregano
½ teaspoon dried thyme
½ teaspoon pepper
½ teaspoon white pepper
½ teaspoon cayenne pepper
4 (6- to 8-ounce) skin-on salmon fillets, 1 to 1½ inches thick
4 tablespoons unsalted butter, melted, divided
Lemon wedges
Directions
1
For the best results, use salmon fillets of the same size and thickness; to ensure uniform pieces of fish, you can purchase a whole center-cut salmon fillet and cut it into four equal pieces yourself. Use a well-seasoned cast-iron skillet to prevent the fish from sticking and to ensure that the blackening seasoning adheres. This cooking technique will create a good amount of smoke, so be sure to turn on your exhaust fan or crack open a window prior to cooking.
2
Adjust oven rack to middle position and heat oven to 325 degrees. Combine paprika, salt, garlic powder, onion powder, oregano, thyme, pepper, white pepper, and cayenne in small bowl.
3
Place salmon in single layer on large plate. Brush salmon all over with 2 tablespoons melted butter and sprinkle all over with spice mixture (use all of it).
4
Heat 12-inch cast-iron skillet over high heat for 5 minutes. Carefully place salmon in skillet skin side up (skillet handle will be very hot). Cook until very dark brown on bottom, about 1 minute.
5
Using tongs, carefully flip salmon; transfer skillet to oven; and bake until center is still translucent when checked with tip of paring knife and registers 125 degrees (for medium-rare), 12 to 16 minutes. Transfer to serving platter skin side down and pour remaining 2 tablespoons melted butter over salmon. Serve with lemon wedges.